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This course builds on its prerequisite, ENG 1101. Together, we will explore and write within new genres, conduct research, and reflect on our writing practices. The big goal is that after you finish this sequence, you’ll be able to analyze and participate in genres inside and outside of higher ed. We’re aiming to build skills that will be useful in future coursework, the workplace, and in your personal lives. In other words, this course isn’t self-contained—we’re aiming to give you a toolbox of skills that you can apply across situations.

This course builds on its prerequisite, ENG 1101. Together, we will explore and write within new genres, conduct research, and reflect on our writing practices. The big goal is that after you finish this sequence, you’ll be able to analyze and participate in genres inside and outside of higher ed. We’re aiming to build skills that will be useful in future coursework, the workplace, and in your personal lives. In other words, this course isn’t self-contained—we’re aiming to give you a toolbox of skills that you can apply across situations.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.